Hen of the Woods Mushrooms, Chardonnay, Braised Artichokes, New Potato, Meyer Lemon
Chef Jonathon Sawyer of The Greenhouse Tavern | Cleveland, OH
Yield: 2 servings
INGREDIENTS
Sea salt
One 750ml-bottle chardonnay
2 globe artichokes, peeled, turned, soaked, and purged
2 ounces hen of the woods mushrooms
6 new potatoes, peeled
Extra virgin olive oil
One 10-ounce lake fish, cut into 4-ounce pieces
2 Meyer lemons, zested and sliced
1 tablespoon lemon thyme
2 ounces cultured butter, diced
METHOD
In a pot over medium heat, combine 2 quarts water, 2 tablespoons sea salt, and three-quarters of the wine. Bring to a simmer. Poach artichokes 22 minutes, remove, and cool. Slice artichokes into 1-inch-thick pieces. In the poaching liquid, poach mushrooms 12 minutes, remove, and cool. Slice mushrooms into 1-inch-thick pieces. Poach potatoes 17 minutes, remove, and cool. Slice into 1-inch-thick pieces. Remove poaching liquid from heat, cool, and reserve. Heat oven to 350ºF. Season poached vegetables with olive oil and salt. Onto two pieces of parchment, place potatoes and mushrooms. Lay fish on top, and top with artichoke, 2 slices lemon, butter, thyme, and ¼ cup poaching liquid. Fold edges over to seal the package. Bake until fish is cooked through, 10 to 15 minutes. Allow to rest before opening. Open parchment and season with olive oil, lemon zest, and sea salt.
